Cooking Club 2014 Week 7: Green Tandoori Chicken wrapped in fenugreek Theplas

Something a little different this year. My wifes recipe that shows off how wonderful Indian flatbreads can be and so simple too.

A firm favorite in our house,its simply chicken in a wrap but 3 of them makes a nice meal

Its best described as an amazing exotic flavor combination, exciting flavors that you will never have experienced before and very moreish

We normally de-bone and skin chicken thighs for best results but sliced chicken fillets will work well too.

So you simply marinade your chicken in an oven tray(overnight is best). Pop them in the oven to cook. While its cooking, make the flatbread dough, shape your theplas and then cook them in your pan. Stack the theplas on a plate but keep covered with a damp towel.
take the chicken out when its done and roll it up in a tepla, to make a nice wrap and eat it!

hope you enjoy


Theplas
150 gr. Whole wheat flour or plain flour
¼ tsp. turmeric
Pinch of asafoetida (optional)
2 tbsp. fenugreek leaves (dried)
½ tsp. chilli powder
½ tsp. coriander powder
½ tsp. cumin powder
¼ tsp. grated ginger
3 tbsp. vegetable oil

Method:

Mix flour, turmeric, asafoetida, fenugreek leaves, chilli, coriander, cumin, ginger and 1 tbsp. of vegetable oil. Add 100 ml. of tepid water.
Knead for 5-7 min.
Cover with a damp tea cloth for 15 minutes
Divide into 6 balls (use a bit of flour on your hands to handle the dough easier)
Roll into disc (2mm. thick)
Heat a Tava or non-stick frying pan.
Add oil. Cook for 90 seconds each side.




Tandoori style chicken thighs with green spices and mustard

Ingredients:

5-6 chicken thighs skinned and boned (you can also use fillets but the thighs are a good option for tender meat)


For the marinade:

1 tsp. garlic paste
1 tsp. ginger paste
1 tsp. white pepper
1 tsp. salt
Juice of 1 lemon

For the green spice mix:

100 gr. Fresh coriander (roots, stalks and leaves)
30 gr. Fresh mint leaves
100 gr. Fresh mustard leaves (if unavailable: use double the amount of English mustard given below)
2 small green chillies, deseeded and chopped
3 tbsp. vegetable oil
1 tsp. English mustard
2 tbsp. wholegrain mustard
1 tsp. salt
¼ tsp. turmeric
1 tsp. garam masala
50 gr. Greek style yogurt


Method:

Put the chicken in a bowl, add all the marinade ingredients, mix well. Set aside for 30 min.
Put all the spice mix ingredients except the yogurt in a blender and mix to a smooth paste.
Rub the paste on to the chicken, add the yogurt and mix well. Leave to marinade for another 30 min.
Place the chicken on a baking tray and cook in a preheated oven (200 Celsius) for 20 min. turning once. If the meat starts to dry out, pour over some of the marinade.



I couldn't put the pics inline sorry